Eviva

Times

Preparation
stopwatchIcon 17h
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 45'

Ingredients

PRE-DOUGH:
5.000 g plain wheat flour blue 
3.000 g water 
500 g Eviva 

DOUGH:
8.500 g pre-dough 
5.000 g plain wheat flour orange 
3.500 g water 
 200 g salt

Preparation

PRE-DOUGH:
MIXING: 8+2 minutes
DOUGH TEMPERATURE: approx. 26-27°C
DOUGH REST: 12-14 hours at 27-28°C

DOUGH:
MIXING: 10+5 minutes
DOUGH TEMPERATURE: approx. 26-27°C
DOUGH REST: 60-70 minutes at 30°C
DOUGH PIECES: 400/600 g
PROOFING: 90-120 minutes at 30°C and  with 85% of humidity 
BAKING:  220/210°C, approx. for 45 minutes with steam, last 10 minutes with open valve

Knead for 10 minutes at the first speed  and for 5 minutes at the second. After the dough has rested, cut it in pieces and mould to taste. After proofing bake with steam. The recipe must be adapted to the  technique and tools used.

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